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I spoke with another investor he was not sure but on nas and amex he said 6 to 8 weeks before they are listed, after completing all requirements.
thanks for your help!
Hello bobwins, how long does it take for a pink sheet company to get approved for listing on the OTC.bb once the required paper work is submitted?
Thanks in advance.
Thanks for the chart on IVFH!
BB can we get an annotated chart for IVFH.
Thanks in Advance.
David thanks for the company update.
Food Innovations Inc. Announces New Customer Wins And Continued Sales Growth
Focus on quality food products and superior distribution service enables company to start 2005 on recordbreaking
pace.
For Immediate Release
NAPLES, Fla./EWORLDWIRE/Dec. 23, 2004 --- Premier specialty food distributor, Food Innovations Inc., a
wholly owned subsidiary of Innovative Food Holdings, Inc. (Pink Sheets: IVFH), today announced the addition
of several new customers during the past six months - marking a strong ending to 2004 - and also noted that
the company has recorded extraordinary sales growth for the end of fiscal year 2004. Beginning in July, the
company posted six consecutive months of record sales growth while enjoying the significant broadening of its
customer base.
The company first launched its premium food lines distribution service in January 2002. Since then it has grown
into a comprehensive specialty food distributor offering restaurants the ability to reduce distribution support
costs and streamline the ordering of all specialty food items by providing fresh, origin-specific, perishable
products to its customers within 24 hours of receiving an order. A computerized ordering system reduces the
customers' purveying costs and facilitates the ordering of specialty food items from vendors located around the
country.
CEO and Founder, Chef Joe DiMaggio, stated, "We are pleased with our growth for 2004 in our
perishable division. We have landed some of America's greatest restaurants, hotels, casinos and country clubs;
we have also seen great interest by manufacturers in FII owning and distributing proprietary products. In 2005,
we will be aggressively seeking new lines to add to our distribution channels and introduce them into our
customer and market base. We will be announcing a number of new products in January and February. Our
relationship with Harvest Pak Foods in Ft. Myers, Fla. - a manufacturer of 'aseptic' products such as soups,
sauces, vinaigrettes and value-added products - will start in the first quarter of 2005 with Chef Joe DiMaggio's
Tomato Butter and a line of excellent BBQ sauces new to market."
About Food Innovations Inc.
Innovative Food Holdings Inc.'s wholly owned subsidiary, Food Innovations Inc., provides premium restaurants
with fresh, origin-specific, perishable products within 24 hours - eliminating all wholesalers and distributors. The
company also manages a food and beverage operations division responsible for restaurant theme and concept
creation, concept food design, restaurant design, menu development and quality control. Food Innovations'
customers are among the leading restauranteurs in the food and beverage industry.
Safe Harbor Statement under the Private Securities Litigation Reform Act of 1995:
This news release contains forward-looking statements that involve risks and uncertainties that may cause the
company's actual experience to differ materially from that which is anticipated. Actual results may differ
materially from those projected. Other risks include those described herein, in the company's press releases,
and in the company's periodic reports filed with the U.S. Securities and Exchange Commission.
HTML: http://newsroom.eworldwire.com/wr/122304/11041.htm
PDF: http://newsroom.eworldwire.com/pdf/122304/11041.pdf
ONLINE NEWSROOM: http://newsroom.eworldwire.com/305225.htm
LOGO: http://newsroom.eworldwire.com/305225.htm
Copyright 2003 Eworldwire, All rights reserved.
Press Relase Distribution By EWORLDWIRE http://www.eworldwire.com (973)252-6800.
For Media Questions: http://www.eworldwire.com/forthemedia.htm
CONTACT:
Joe DiMaggio
Food Innovations, Inc
1923 Trade Center Way
Suite #1
Naples, FL 34109
PHONE. 239-596-0204
FAX. 239-254-7900
EMAIL: chefjoe@foodinno.com
KEYWORDS: restaurant, food, order
SOURCE: Food Innovations Inc.
Copyright 2003 Eworldwire, All rights reserved.
Press Relase Distribution By EWORLDWIRE http://www.eworldwire.com (973)252-6800.
For Media Questions: http://www.eworldwire.com/forthemedia.htm
Fastball, I like the chart on IVFH I think it is going to be a winner! Check the IVFH board for more info it is starting to pick up interest.
David, if fiancials are good the key will be for the present shareholders to buy or hold not sell! This could be a huge winner from here.
Why I call myself Burntinv, A few years ago I had brought this stock called HLSH, It is still on the pinks trades now at 5. to 6.
I had paid .33 for the stock I said I was going to hold the stock for a few months but I had very little experience with MM activity. The stock had went up to 2.40 and the next day the MMs put a shake on the stock and it dropped it to 1.34. I got nervous and sold the majority of my position. That same day it shot back up to 2.40. I was very pissed at myself. I made some money on the stock but not as much as I could have. I sold the remaining shares at 3.00. That stock never turned back. I get the same feeling with IVFH. This time I am not going to sell my stock anytime soon if we get a good financial report. And watch out for the MM's shakes if the financials are good, because they will want your stock at a cheap price!
IVFH is number 15 today as most active board on IHub today.
At least we someone is working on something don't know what, but the transfer agent had the outstanding 2 months ago and now they can't find the company? Something is going on. Maybe I am reading too much into this? Is there any reason for the company to change transfer agents before going to a different exchange?
I am hoping they may want to start new, maybe to get rid of the stigma with the phone scam could be the reason why they could want to change their name. Also Maybe they will want to project a new image I believe we could find out soon. The company has too much going for it to keep it quiet. I believe that a new page will be revealed soon. just my opinion.
Due to fact that t/a can't find any info on this company when I called earlier today to find out the share count maybe they might be changing their name, also when they make the move. I think Joe is going for a home run, instead of a couple of singles. That would explain the lack of news. Just my opinion.
I just called them also they could not find the company in their database maybe they changed transfer agents.
I believe it is still the t/a i called them a few months ago. I will try again.
Thanks again I have been holding this one for a few months now. I feel it has a way to go.
Thanks PieSky, I like that chart on IVFH looks like it is ready for another leg up.
Stockscores has a 98 on IVFH!
http://www.stockscores.com/quickreport.asp?ticker=ivfh&x=2&y=4
Barcharts says 100% buy on everything long term, short term!
http://quote.barchart.com/texpert.asp?sym=IVFH
I spoke with transfer agent a few months ago and and asked about the o/s stock at that time it was 70 million I figured that management held most of thore shares so 14 mil may be correct.
Maybe pinksheets is correct with only 14 million OS in the float, that would explain why it is so difficlt to buy this stock. I called my broker a few times when I had orders to fill and they wouldn't fill, they would call the MM's and everytime they told me that my order wouldn't fill is because there was no stock available.
Amgj is on Fire! All we need is a pr and then we will break .04!
AMGJ moving nicely on no news.
Welcome aboard Stock3! I had that same feeling im holding this stock very tightly would also like to hold it for a year.
The reason this stock vol is low, is because smart money says hold.
We haven't received any news since March 7, I feel we should be getting a update soon.
BarCharts Call this a 100% Long Term buy.
http://quote.barchart.com/texpert.asp?sym=IVFH
I am in IVFH what is the latest buzz on it?
Is this the quite before the storm?
News is needed to continue the run. Time for an appetizer from Chef Joe. Where is the good news?
IVFH is on fire up 30%
IVFH ut on low vol could be ready to move
Mikey this is far better than owning a restaurant stock, you don't have the risks that a restaraunt has. This business can go global with the correct business plan, and management.
I agree a lot of investors don't know about this stock. The few that do are holding this stock very tightly. That is why I believe that it will run hard and strong!
BB can we get a chart of IVFH. Looks like it is starting to breakout of trading range. Thanks in advance.
David,
that post is about the last Chef, Don Pintabona that joined the company as an advisor. He is a super chef wrote the book on Tribeca, and has a new book that just came out called the Shared Table.
FineDiningFNLm.qxd 8/24/2004 11:26 AM Page 74
sorry link didn't work
Kodiak fishermen score with direct sales
By Laine Welch
For the Journal
Publication Date: 08/23/04
"From the boat to dinner plates in a day!" That bold marketing strategy is being used so successfully by two Kodiak fishermen, it could open floodgates for more Alaska seafood to be sold directly to thousands of U.S. chefs.
Since the start of this summer's salmon season, fisherman Norm Botz has been processing sockeye salmon aboard his F/V Silversword, and at a call from logistics partner Mark Patterson, the fish is whisked via float plane to town. From there it's prepared for shipping via FedEx, which delivers it within 24 hours to chefs in the Lower 48.
The salmon is served up as Kodiak Island River Reds, a moniker that amuses Mark Patterson. "I told them these fish don't even sniff fresh water, they're out in the briny deep and they are primo. But these folks didn't want to hear that, they wanted 'em riverized," he said, relating it to the market's recognition of the popular salmon from Copper River.
Their company, Silversword Seafoods, is sending out about 500 pounds comprised of mostly salmon fillets each week, and Patterson expects that will easily triple by next summer. He declined to talk prices, but said all costs are being covered.
"We've shipped out two free samples and the rest have been money boxes," Patterson said.
Botz and Patterson created their marketing marvel on their own, with no assistance from grants or local groups. The two traveled to a Florida seafood event last spring to promote Kodiak salmon, and connected with specialty distributor, Food Innovations Inc.
"We get everything from the source - the farm, the boat or ranch - directly to the chefs in 24 hours," said chef Joe DiMaggio Jr., Food Innovations founder and CEO. As a division of U.S. Food Service, Food Innovations services more than 22,000 chefs in restaurants ranging from casual dining to high-end resorts and casinos.
DiMaggio said his customers can't stop raving about the "intense flavor profile" of Kodiak's red salmon. "It is the most beautiful, pristine product. We've never seen quality like this before, because most of the salmon sold locally is a foreign product. The chefs say they can't wait to open the boxes because the fish smells just like the ocean," DiMaggio said in a phone interview from Naples, Fla. He added that chefs find it "incredibly sexy" to place an order for Alaska salmon one morning and have it there the next day.
"It's mind boggling to them," he said.
DiMaggio believes U.S. chefs will take all the top-quality Alaska seafood they can get - including pink salmon and frozen products. "We are very excited about developing a relationship with Alaska fishermen," he said.
Botz and Patterson will continue providing Kodiak reds and cohos to customers through September before expanding into halibut. "We're not stopping at salmon," Patterson said. That's good news to DiMaggio.
"Short of flying to Alaska for dinner, it's the freshest alternative you can get," DiMaggio said.
Chef DiMaggio said he would welcome calls from any Alaska fishermen looking for a venue in America to distribute their products.
Contact him at (239) 596-0204 or via e-mail at chefjoe@foodinno.com.
Asia wants Alaska jellyfish
Seafood is Alaska's No. 1 export and while it's common to get requests for pollock, salmon, or flounders, a query last week for Alaska jellyfish was a first.
"In 15 years I've never had a request for it," said Chuck Becker, director of the Anchorage-based Alaska Export Assistance Center.
For thousands of years, Asians have used jellyfish to treat medical conditions, like high blood pressure. It is described as having a crunchy texture that is "music to the teeth," and all kinds of jellyfish are eaten dried, salted, sauced and sliced. It is commonly served atop salad, in soups or as appetizers in upscale restaurants. Bites of jellyfish that give a buzz to the lips are also a rage.
Florida and Georgia shrimpers, who, like Alaska salmon fishermen are being hammered by cheaper imports, have developed an alternate fishery with local cannonball jellyfish, dubbed jellyballs. Fishermen reportedly can fill their trawl nets with jellyballs in 15 minutes, and quickly load up with 120,000 pounds valued at $7,000 to $10,000 per trip. "I told the fishermen, 'You don't need to love this creature. You just need to process it because other guys want to eat it and you can make money,'" Yao-Wen Huang, a seafood expert at the University of Georgia, told the Atlanta Journal-Constitution newspaper.
To date, there has been no interest in jellyfish among Alaska fishermen, according to Doug Mecum, director of the state's commercial fisheries division. No one even seems to really know what species or how many jellyfish there might be in Alaska waters. Nevertheless, Chuck Becker has a "very interested" buyer who is asking for photographs of available species.
He advised that interested fishermen or processors should check with Alaska Department of Fish and Game before trying to make a sale. As part of the U.S. Commerce Department's network in nearly 90 countries, Becker's office can help with jellyfish or nearly all other foreign transactions.
"Our job is to connect the buyer and seller and provide any guidance necessary along the way. Usually, once they get together we don't need to be in the picture any longer," he said.
Contact the Alaska Export Assistance Center at (907) 271-6237 or chuck.becker@mail.doc.gov.
Edible plastic wrap
Scientists at Oregon State University have developed a seafood based wrapping that not only helps keep food fresh, it can also be safely eaten. Drs. Yanyun Zhao and Mark Daeschel invented the wrap after experimenting with chitosan, an ingredient in crab and shrimp shells, and lysozyme, a protein from egg whites. The wrap contains natural preservatives and can be fortified with vitamins and minerals. Used in liquid form, it can also be sprayed on fresh foods such as fruit to keep them fresher. As quoted on Seafood.com, Daeschel said, "These are naturally occurring ingredients. The chitosan is derived from shells, much of which is otherwise wasted. By combining the two, we have added greater value."
Kodiak-based free-lance writer Laine Welch can be reached via e-mail at msfish@alaska.com.
Click here to return to story:
http://www.alaskajournal.com/stories/082304/fis_20040823010.shtml
© The Alaska Journal of Commerce Online
Don Pintabona: taxi driver becomes De Niro's chef - Interview
Ellen Koteff
Don Pintabona has let his culinary talents take him around the world and back home again. His streetwise, down-to-earth persona makes him as comfortable in the company of film star and Tribeca Grill investor Robert De Niro as he is with a vegetable vendor. As executive chef at Tribeca Grill since the beginning of its time in the Big Apple, Pintabona has made a name for himself and helped put the trendy Manhattan eatery on the nation's culinary map. The restaurant, which does 10,000 to 12,000 covers per month, is the highest-grossing restaurant in the Myriad Restaurant Group. But Pintabona's journey has been hard fought, to say the least. He worked his way through The Culinary Institute of American by driving a cab in New York City, where he had both a gun and a knife pointed at his head, and finally gave up hacking after a passenger wrapped a wire around his neck in a failed strangulation attempt. Things have settled down somewhat for Pintabona but not entirely, as he was recently shot at in New York's Holland Tunnel on the way home from work in the wee hours of the morning. Pintabona says it's his face more than anything else that gets him into trouble. "I'm Italian, but I'm always mistaken for whatever the most-hated faction of the moment is."
Title: Executive chef, Tribeca Grill, New York City. Birth date: Oct. 14, 1959. Hometown: Oceanside, N.Y. Education: A.O.S. degree from The Culinary Institute of America. Career highlights: Spending a year in a three-star restaurant in France; working as a sous chef in Osaka, Japan, for a year; working with chefs Daniel Boulud and Charlie Palmer.
What is it like to be so closely associated with one restaurant for seven years?
In this industry seven years is a long time in one place. My MO through the 1980s was just the opposite. I'd work really hard at one place for a year, and then I'd travel the world for six months. Whenever I got $10,000 in the bank, I'd take off again.
Are you comfortable now being settled in New York City? It's that old love-hate thing. When you re here, you're miserable; but when you're gone, you really miss it. If you asked me 10 years ago, I never would have predicted I'd end up settling in New York. Over the years I traveled to almost 30 countries and really had the wanderlust. There's a portable aspect to being a chef; you can take your show on the road. That's one of the things I love about this business.
How has traveling to more than 30 countries helped your cooking?
Travel is such a big part of growing as a chef. Fusion cuisine without the travel is like a pitcher without a catcher. I rarely do food if I haven't bee to a country. I need to know the whys of food.
Do you have a particular kind of food you like to prepare?
Pate and charcuterie. It's an art in itself. I like making something where you have to wait a day.
How did you get hooked up with Drew Nieporent [Myriad's president]?
The first time I met Drew was when I went to Montrachet for dinner, and he spit out my entire resume. He knows everyone and everything. He knew all about my background. He's got an amazing mind, really incredible.
What makes Tribeca Grill unique?
This restaurant is such a great blend. We have a lot of local customers and a lot of tourists. Our business is so steady. In the summer we fill up with tourists, and we're doing more business now than we ever have. One of the reasons I took this position was that I wanted to break the reputation of a celebrity-owned restaurant. I tried to establish a casual, upscale restaurant without all the pretension usually associated with a celebrity restaurant. We try to do the most professional job we can do.
When was the first time you met Robert De Niro?
Drew approached me on a Tuesday, and I had a flight out on Friday to Bangkok. I had planned on taking a three-month trip to Thailand. That Thursday I met De Niro in a bar uptown. We spoke for about an hour, and we mostly talked about Thailand.
Do any of the celebrity owners ever come into the kitchen?
Sometimes. Bill Murray is an investor, and he comes into the kitchen for hours. One Saturday night he came in with Michael Jordan and Dan Aykroyd. It breaks up the monotony, and it makes it a lot more exciting for the cooks.
Have you ever been overwhelmed by a celebrity event?
We did a party for Nelson Mandela and the African National Congress right after Mandela was released from prison. There was so much security. There were dogs in the kitchen sniffing the food and sharpshooters at every comer. I guess that event was the most nerve-racking.
What do you find the most stressful about what you do?
The work itself can be stressful, but I'm always worried because a food critic could be just around the corner. When I wake up on one of the few days that Tribeca Grill is closed during the year, I don't feel any stress because I know a food critic won't be coming in that day. The machine is always moving.
But, overall you've received high praise from the critics?
We've been very fortunate, but you're always on a 24-hour alert for the critics. If I had one comment on critics, it would be that food critics in Japan are much more specialized. If someone in Japan is critiquing Italian food, then they've spent 10 years in Italy. They have a specialty. In New York it's very different. A food writer can be reviewing a different kind of cuisine every week. I can't imagine being a critic, and I have a lot of respect for those who do it.
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